Easy Best Homemade Boiled Egg Mayonnaise Recipe

This easy homemade boiled egg mayonnaise is a great way to use up hard-boiled eggs from Easter! Instead of worrying about consuming raw eggs, you’ve got a safe and easy way to make the best mayonnaise at home! Our healthy mayo has half the fat of regular mayonnaise. Just 50 calories, and only a half gram of carbs for 1 tablespoon!

Nutritional information for Regular Store Bought Mayonnaise

According to the app Cronometer I use, Primal Kitchen mayonnaise made with avocado oil has 100 calories, no protein, no carbs and 12 grams of fat in 1 tablespoon.

Even if you make your own mayonnaise at home, most recipes have at least a 1/2 cup of some type of oil. 

I’m not opposed to using regular mayonnaise that uses raw egg yolks and I love the brands Primal Kitchen and Chosen because they don’t use inflammatory seed oils.

But recently I’ve started to lower my fat intake and decided to make my own mayo at home where I could adjust the ingredients to suit my higher protein keto diet lifestyle. 

Our keto boiled egg version has 103 calories, 1 gram of carbs, 3 grams of protein and 10 grams of fat for 2 tablespoons. All nutritional information is at the bottom of this page on the printable recipe card.

If you’re rather have full-fat mayo, increase the oil used below to 1/2 cup.

Why cooked eggs?

I am just not comfortable consuming raw whole eggs and chose to create this version with hard-boil eggs. 

Can I swap the oil?

I love extra virgin olive oil but if you don’t want to use extra virgin olive oil, you can use avocado oil which is mild in flavor. Any flavor of the oil you like can work in this recipe.

If you’re following a Carnivore diet, you could also swap the oil with bacon fat or lard if you prefer. If you need more carnivore ideas, I’ve been creating new recipes so be sure to subscribe to my free email list so you don’t miss them on social media. 

Best Tips for Smooth Mayonnaise

Make sure you use a smaller but powerful blender like a Nutribullet or Ninja.

If you only have a large standard sized blender like a Blendtec or Vitamix, you will need to double the recipe because this recipe is a smaller serving and won’t blend smooth in a standard blender that has a larger base. 

Same thing if you want to use a food processor is you will have to double the recipe as it’s just not enough mixture to fully process in a standard food processor.

I have also tested this recipe using a mason jar and immersion blender and found that I could not get the mixture as smooth as I wanted it, so that option is not recommended.

Cook your hard boiled eggs and allow them to cool in the fridge for at least an hour before making this mayo recipe. A cold egg is best to create a smooth mayo.

The water in this great recipe is optional if the mixture is thicker than you’d like it to be. It’s certainly spreadable but you may need 1 or 2 tablespoons of water.

More Egg Healthy Recipes

​Instant Pot Soft Boiled Eggs

Instant Pot Hard Boiled Eggs

Easy Dill Pickle Egg Salad